Written by Andrea Jackson
I like weed. There, I said it. Don’t worry, I pull them (there’s a reason why they’re called weeds, after all) but I’m more likely to make an ingredient, or ingredient, or something good (yes good) to eat than throw away. completely theirs.
After all, weeds were the first vegetables. Emerson said, “the weed is an unloved flower.” They have also been called a non-local plant. Imagine a field of commercial dandelions with a single dead plant growing in the center. So which weed?
Weeds tell beautiful stories, and as we read them, they take us on a journey to discover where they came from and how they became the people they are today. For example, there is the common plantain (Large Plantago). This plant, also called broadleaf plantain, is everywhere, which is good for us because chewing the leaf and applying it to the sting will quickly relieve it. It is an incomparable remedy for skin ailments and finds its way into almost every oil I make. The common name came from the Roman name plantor the spit of a man’s foot, for it seemed to follow the Roman armies wherever they went throughout Europe. This is a good indication that the owl has been around for a long time. The Anglo-Saxons called it the mother of herbs and used an incantation whenever it was applied to a wound.
If you have a garden, you have purslane (Portulaca oleracea). Its sweet leaves, spreading in all directions, make it look like a humble jade plant. Even though it is a year, even the smallest stem left behind will sprout a new plant. Purslane is enjoyed around the world as a potherb, hence its generic name oleaceawhich means “used as food.” It is known as a long life vegetable in China.
Purslane is one of the plants highest in omega 3 fatty acids and can be used in light summer drinks and salads. Every summer I make a wonderful purslane that far surpasses any delicacy from the grocery shelf. The recipe is in my current wild food book, Food Festivalby Leda Meredith.
Garlic mustard (Alliaria petiolata) and black mustard (Brassica nigra) is certainly one of the most invasive plants; luckily, they’re also delicious. Make a delicious pesto with small leaves or grind a clove of crushed garlic, throw in the garlic mustard leaves and violet leaves, and cook for 30 seconds. Then sprinkle some toasted pine nuts and a dash of soy sauce and you have a healthy, delicious dish.
This is a teaser to help you see weed differently. Since they’ve always been with us and will always be with us, maybe it’s time to get to know them better. For more interesting information about these plants, read on You’re Just Weeding by Pamela Jones or City Herbal by Maida Silverman.
Drug Disclaimer: It is the policy of The Herb Society of America, Inc. not prescribing or recommending medical or health remedies. This information is intended for educational purposes only and should not be considered a recommendation or endorsement of any particular treatment or health care. Please consult a health care provider before pursuing any herbal treatment.
Photo credits: 1) A field of dandelions (Public Domain); 2) Broad-leaf plantain (Robert Flogaus-Faust); 3) Purslane (Harry Rose); 4) Garlic mustard (Archenzo)
